Saturday, September 27, 2014

Coconut Salmon with Roasted Kale and Sweet Potatoes

This is one of those meals that is just supremely satisfying. The salmon is tender and tasty, the sweet potatoes are perfectly spiced, but the roasted coconut kale is really the star of the plate. Some of the pieces end up a little crispy, like kale chips, while others are tender and juicy. This is definitely my new favorite way to enjoy kale, since you get the best of both worlds! The flavors are also excellent, with a little kick from chile-garlic sauce (add more or use Sriracha if you like your food spicy) and just the right amount of sweetness from toasted coconut and coconut oil. Yum!

One word of warning: I though the leftovers were only so-so, and so I'd recommend making just the amount you plan to eat right away.

3. Toss the sweet potatoes with a bit more coconut oil, as well as the smoked paprika and a generous pinch of salt. Arrange in a single layer on one of the baking sheets, and pop in the oven. Set a timer for 15 minutes.

4. Place the salmon on a plate and drizzle with 2 T of the coconut-chile dressing. Set aside.

5. In a large bowl, toss together the remaining coconut-chile dressing with the kale and coconut flakes. Arrange on the second baking sheet in an even layer (some of the pieces of kale will overlap, which is fine -- this will make some pieces crispy and some tender, which is amazing!)

6. Once the potatoes have cooked for 15 minutes, stir with a rubber spatula and move them to one side of their baking sheet (still in a single layer). Add the salmon fillets to the now-empty side, and pop back in the oven, along with the kale.

7. Roast for an additional 15 minutes, until the sweet potatoes are tender, the salmon is cooked through, and the kale is tender and starting to brown in places.